![]() Do not overcrowd the pan to allow the medallions to brown nicely you may need to do this in two batches depending on the size of your skillet. When hot, sear both sides of the medallions until golden brown, 2 to 3 minutes per side. Heat a large skillet with tall sides over medium-high heat with 2 tablespoons olive oil. Continue until all of the medallions are dredged.Ħ. Place each medallion in the flour and dredge until both sides are coated in the arrowroot. Season both sides of the medallions with 1 teaspoon of the salt and the pepper.ĥ. Using a meat mallet or the bottom of a skillet, gently pound until the medallions are ¼ inch thin.Ĥ. Lay the medallions on a cutting board and cover with a sheet of parchment paper.ģ. Slice the pork tenderloin into ½-inch medallions.Ģ. 1 teaspoon chopped fresh flat-leaf parsley leaves, for garnishġ.2 tablespoons fresh lemon juice (1 lemon).1-pound yellow potatoes, peeled and cut into ½-inch cubes. ![]() ½ cup cognac or whisky (substitute chicken broth for whole30, paleo).½ teaspoons freshly ground black pepper. ![]()
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